Matzoth Kleis, No. 2 Recipe

Matzoth Kleis, also known as Matzo Balls, is a traditional Jewish dish commonly served during Passover. This dish has a rich history and holds a special place in Jewish culinary traditions. Matzoth Kleis No. 2 is a variation of the recipe that adds a flavorful twist to the classic version.

To make Matzoth Kleis No. 2, you will need the following ingredients:
- 6 matzoth
- 3 eggs
- 2 cooking-spoons of chicken fat
- Parsley
- Onion
- Salt
- Pepper
- Ginger

Before we dive into the recipe, let's explore the history and fun facts about Matzoth Kleis. Matzoth, or matzo, is an unleavened bread made from flour and water, baked quickly to prevent the dough from rising. It is an essential part of Passover, representing the haste with which the Israelites left Egypt. Matzoth Kleis, on the other hand, is a variation of dumplings made from matzo meal.

Now, let's proceed with the recipe:

1. Begin by soaking the matzoth in boiling water for about a minute. This will soften them. After soaking, drain every drop of water from the matzoth. We want them as dry as possible.

2. Press the softened matzoth through a sieve to create a fine matzo meal. This will be the base of our dumplings.

3. In a frying pan, heat the chicken fat over medium heat. Add three chopped onions and sauté them until they turn a light brown color. This will infuse the fat with the onion's delicious flavor.

4. Add the matzo meal to the pan with the fried onions and fat. Stir and cook the mixture together to dry out the matzo meal slightly. This step enhances the texture and taste of the dumplings.

5. Season the mixture with one teaspoon of salt, a dash of pepper, and ginger to taste. Additionally, add one tablespoon of chopped parsley for a fresh and aromatic element. Mix all the ingredients together.

6. Separate the egg yolks and whites. Add the three yolks to the matzo mixture and beat everything together for a few minutes. This will create a uniform and well-combined dough.

7. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the matzo mixture. The whipped egg whites will make the dumplings lighter and fluffier.

8. To form the dumplings, take small portions of the mixture and roll them into balls. This can be done by lightly coating your hands with matzo meal to prevent sticking. The size of the dumplings is a matter of personal preference.

9. Bring a pot of salted water to a boil. Carefully drop the matzo balls into the boiling water and cook them for about fifteen minutes. Boiling the dumplings allows them to cook through and become soft and tender.

10. Once the matzo balls are cooked, remove them from the boiling water and drain any excess liquid. They are now ready to be served.

11. For added flavor, heat some hot fat with finely chopped onion until browned. Pour this hot fat and onion mixture over the matzo balls.

Matzoth Kleis No. 2 is a delightful dish that combines the distinct flavors of matzo and chicken fat with aromatic herbs and spices. It is commonly served as part of a soup, like chicken soup, during Jewish holiday meals, especially Passover.

If you enjoy Matzoth Kleis, you might also like other dishes that incorporate matzo meal. One such dish is Matzo Brei, a savory or sweet breakfast dish made by soaking the matzo in water or milk and frying it with butter and eggs. Another popular dish is Gefilte Fish, where matzo meal is used as a binder for fish patties. These dishes are delicious and showcase the versatility of matzo in Jewish cuisine.

So next time you're looking to add a touch of Jewish tradition to your meal, give Matzoth Kleis No. 2 a try. It's a dish that brings comfort, flavor, and a connection to Jewish heritage.